Spicy and Fruity Fish

Ingredients

• Salmon Fillets
• Lime
• Garlic
• Green Chilli (with seeds)
• Ginger
• 75g Butter
• Orange
• Avocado
• Pineapple
• Coriander Leaves

Method

1. Finely chop Garlic, Ginger and Chilli
2. Mix with Lime Zest and its Juice
3. Marinade Fish (1 Hour)
4. Remove Fish from Marinade (reserving marinade for sauce) and fry in oil and butter
5. For Sauce, whiz the Marinade, Coriander Leaves and Butter in a blender until smooth
6. Remove Fish, season and rest
7. For Salad, segment Orange, peel, stone and slice the Avocado, peel and slice Pineapple
8. Serve Fish with Salad and plenty of the Sauce

Date & Walnut Spice Cake

Ingredients

• 115g Butter
• 175g Dark Brown Sugar
• 2 Eggs
• 175g Self Raising Flour
• 5g Bicarbonate Soda
• 2.5g Nutmeg
• 5g Mixed Spice
• Pinch of Salt
• 175ml Buttermilk
• 50g Dates
• 25g Walnuts

Topping:

• 60ml Honey
• 45ml Orange Juice
• Zest of 1 Orange

Method

1. Cream Butter and Sugar together
2. Beat in Eggs one at a time
3. Gradually add sifted in Flour, Bicarbonate of Soda, Spices and Salt – alternating with the Buttermilk (a little at a time)
4. Stir in Dates and Walnuts
5. Pour mix into tin and Bake @180C (50 mins)
6. For topping, bring Honey, Orange Juice and Zest to boil and simmer (3 mins)
7. Make hole in the cake and pour topping over
8. Serve with Ice Cream or Crème Friache

Orange Soufflés

Ingredients

• Butter
• Caster Sugar
• 250ml Orange Juice
• 125ml Milk
• 3 Eggs Yolks
• 6 Eggs Whites
• 10g Plain Flour
• 10g Cornflour
• Orange Zest
• Icing Sugar

Method

1. Line ramekins with Butter and Sugar
2. Reduce Orange Juice by half
3. Bring Milk to boil and add Orange Juice
4. Whisk Yolks and 20g Sugar, add flours
5. Add Orange mixture and Orange Zest and whisk over gentle heat
6. Cover and set aside
7. In clean bowl whisk Egg Whites and 50g Caster Sugar
8. Beat in 1/3 of Orange mixture
9. Then gently fold in remaining 2/3
10. Pour into ramekins and run you thumb around the edge
11. Bake @190ºC (8 mins)
12. Sprinkle over Icing Sugar